Zero Net Carb Gummy Bears (Gluten Free)

 

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Zero Net Carb Gummy Bears

Links to buy the ingredients for this recipe can be found here 

The recipe is for a large batch, since it is pretty time consuming, and keeps a very long time. 

Servings: 15 portions
Ingredients
  • 1 2/3 cups Erythritol
  • 10 cups water
Powder Mix
  • 2 cups knox gelatin
  • 1 1/2 cups inulin
  • 9 tbsp citric acid
  • 4 tsp xanthan gum
  • 2 tsp carnauba wax
  • 2 tsp carrageenan
Liquids
  • 2 cups joseph's maltitol sweetner syrup
  • 2 tsp sweetleaf lemon lime water drops
  • 8 tsp strawberry syrup
  • 2 tsp liquid petcin
Instructions
  1. Mix your Powder Mix ingredients in a large bowl.

    powder mix
  2. Add the Erythritol to your water in a pot, and heat until the Erythritol is fully dissolved.

    erythritol in pot
  3. Slowly add your Powder Mix into the water as well, using an electric mixer if you have one. Mix thoroughly / get any clumps out before moving to the next step.

    electric hand mixer
  4. Mix in your Liquids by hand (no electric mixer this time, as it can quickly foam up / boil over).

  5. Let boil on low heat for 15 minutes, then gradually increase the heat as much as you are able without it boiling over. Eventually you will be able to get full flame to work. You will want to boil your mixture for quite awhile now.. until it becomes more viscous than syrupy. As that is a hard thing to explain, I've included a video of that in the notes below.

    gummy bear syrup
  6. Coat 3 large pyrex trays with spay olive oil, and pour your mixture in. If you have gummy bear molds, put them in the pyrex first, and also coat with olive oil spray.

  7. Place the trays in the fridge until fully gelled (usually takes 4-5 hours).

    zreo carb gummy trays
  8. Use a coffee grinder to grind Erythritol into fine powder, and coat both sides of your now gelled gummy sheets as you take them out of the pyrex (so its easier to cut and the pieces don't stick to each other). If you used the bear molds they should pop right out. Cut into pieces, portion them out, and keep in the fridge (if you like them harder, can freeze them.. they wont harden entirely).

Recipe Notes

Links to buy the ingredients for this recipe can be found here 

 

The viscosity is critical, you don't want to pour the mixture into your trays until its is super thick / syrupy.. made a video clip for you guys

 

 

Here's what the gummys look like coming out of the molds

gummy bear molds   What they look like in squares (actually like them better this way) zreo net carb gummy bears